| Portions |
|---|
| 5 to 6 |
Ingredients
- 2 tablespoons butter
- 1 leek or 3 shallots, thinly sliced
- Salt & pepper
- 2 garlic cloves, minced
- 1 cup frozen peas
- 6 handfuls baby spinach
- 12 eggs
- ½ cup milk or cream
- 4 tablespoons pesto
- Approx. 150g fresh mozzarella
- 75–100g thinly sliced ham or prosciutto
Directions
- Arrange your oven rack to the centre position and heat it to 400ºF.
- Place a large (approx. 12-inch) cast iron skillet over medium heat and add in the butter to melt. Add in the leeks or shallots and season with salt and pepper. Cook, stirring occasionally, until softened and lightly golden. Stir in the garlic and cook for about 30 seconds then add the peas and spinach and cook just until the spinach has wilted down.
- Meanwhile, beat the eggs, milk or cream, and pesto together in a large bowl and season with salt and pepper. Pour the egg mixture over the vegetables and stir lightly to evenly distribute the veg. Cook the eggs on the stove for 5 minutes.
- Tear and scatter the mozzarella over the eggs and rumple and drape over the ham. Transfer the pan to the oven and bake for 15 to 20 minutes or until the eggs are just set. Turn the broiler on to high and broil for 1 to 2 minutes or until the cheese and ham are slightly golden.
- Slice and serve the frittata hot from the oven or, if getting ahead, cold from the fridge.
Recipe Note: If you do not have a 12-inch skillet, you can also bake the frittata in a lightly greased 9- by 13-inch baking pan. Add the cooked veg into the pan and pour the eggs overtop. Bake and broil as directed above.